The best thing in this video is when the grill master says to cook it to the temperature that you want. It took me a while to learn it, don't cook to visual, and don't bother with time. Temperature is everything.
Great instructions as always. I recently invested in a probe thermometer that beeps when it reaches the temperature I want. It helps avoid having to open the grill doors.
Great video as usual. I like how you mention moving it to a different spot. Many times I see people just flip in the same spot and they wonder why the “back side” doesn’t have a good crust on it
Most people don’t have a Yoder so I would have liked a video of doing this with a more mainstream pellet smoker. However, I’m sure it’s better on the Yoder cause that thing looks awesome
Good question. Our team has cooked on several different pellet grills over the years. We started cooking on the Yoder's in late 2010, so we've been along for the ride as Yoder developed new features, accessories, and so on. Honestly, the YS640 is in most of our backyards. We are going to be test driving another pellet grill or two this season. If we really like one of them, we will feature it on the channel. Thanks for watching!
I know this is a bit of an advertisement for the Yoders, but my Weber SmokeFire pellet grill gets to 600F+ and combined with Grill Grates it is perfect for grilled steaks.
We have put a SmokeFire through its paces, it will make 600-degrees with the GrillGrates installed. We appreciate the comment and thank you for watching!
I smoke my steaks at 225* to around 110-115* then sear them on the Blackstone for a medium rare-medium steak. Temps depend on how you like your steak cooked. Definitely my favorite way to cook steak tho!!
We have a good number of reverse sear recipe videos on our RUclips Channel. We'll circle back one of these days and do a "How to Reverse Sear a Steak on a Pellet Grill" video. Thanks for watching!
I love to watch what you do I bought a yoda 640 because of watching your shows. However I can not develop the level of smoke that I like for a steak or for a long cook pork or brisket which is on my grill all the time but I just can't develop that heavy heavy smoke we're about to retire our brand new one year old 640 and go for a smokebox please help.
I have a Yoder 640 and I have felt the same. Not enough smoke. To solve….. try a smoke tube. You can find them on the ATBBQ site or Amazon. It’ll cost you about $10 or so. I fill mine with the same pellets I am using to smoke with it give at least 4 hours extra smoke. I usually smoke top shelf put the tube just above the fire box (lit of course). I find it definitely will add smoke to your cook.
I agree with the other replies you’re getting that a smoke tube can help, but you can also try making sure the meat is cold right from the fridge to the smoker, and instead of starting at 225 right away set the temp as low as it’ll go for the first hour or two before bumping it up to 225 or whatever temp you smoke at. The meat can only take smoke up to a certain temperature, so if you can prolong that process you’ll get smokier results
All of the comments below are good, this video may provide some additional insight as well - ruclips.net/video/xcotI8ZkaLY/видео.html. Smoke tube placement, over time, we have found laying the tube along the backwall of the main cooking surface all the way to the left to be good for hot and cold smoking. If you have any other questions, you can reach us at info@atbbq.com. Thanks!
Hey Duane, that's a great question. You can definitely turn the GrillGrates upside down, be sure to give them a good cleaning, and cook on the flat side. Or you can use a cast iron pan. Thanks!
I have a Treager and you cannot sear a steak on it. I'm sure you can on a Yoder however. I do put steaks on the Treager on about 225 and cook them low and slow till the temp gets up to 120 or so. Then I slap them in a cast iron skillet over an induction plate at 500 to sear them off. Good smoke flavor and evenly cooked. But I prefer to use a Weber kettle and offset them then sear.
The knife is this video is a Cangshan 6" curved boning knife - www.atbbq.com/accessories/cutlery/knives/boning-knives/cangshan-haku-6in-boning-knife-with-sheath.html. Thanks for watching!
Other than the width of the cooking surface, the 480 and 640 have the same firebox, so they cook very much the same. The heat and combustion air moves horizontally in a Yoder, rather than vertically, that allows you to expose the grates to the flame. The other difference is the larger firebox is capable of a larger fire, which produces more heat.
Way more than 5x unless you are cooking on a Summit Charcoal Grill, those are pretty cool. One day we'll count the number of different grills/ovens we have cooked and released videos on. That certainly includes videos on the Weber Kettle. We'll share the number in a future video. Thanks for watching!
It's a balance or sure. By cooking at a grate temp of ~ 500-degrees, we are able to keep a little more of that edge-to-edge color that we think is desirable. These grills were set at 450-degrees, set them at 600-degrees and you can achieve 750-degrees at the grate surface and more. We'll likely do a reverse sear method soon, that will start the steaks at a low temp and then finish on a screaming hot surface. Thanks for watching!
The best thing in this video is when the grill master says to cook it to the temperature that you want. It took me a while to learn it, don't cook to visual, and don't bother with time. Temperature is everything.
I grew up learning to cook via visual. I didn’t even know what an instant read thermometer was. Now I know better
I love low n slow.
That is a fact! Thanks for watching!
Loved the way you spiced the meat on both the dorsal and ventral part completely. It defintely makes the meat more tasty. Thanks for sharing.
You are absolutely right! We appreciate your comments and for being a part of our community!
The most consistent youtube chef cooking account 💪💪💪
Keep it up man
Thank you soo much, that is a great compliment, and thanks for being part of our community!
Great instructions as always. I recently invested in a probe thermometer that beeps when it reaches the temperature I want. It helps avoid having to open the grill doors.
Great video as usual. I like how you mention moving it to a different spot. Many times I see people just flip in the same spot and they wonder why the “back side” doesn’t have a good crust on it
Great observation! Thanks for watching!
Love that grinder and of course my ys640! My wife even insisted we get extra pods to keep on the table instead of salt and pepper shakers.
Totally understand, salt, pepper and a whole lot more. Pretty cool tool. Thanks for watching!
Most people don’t have a Yoder so I would have liked a video of doing this with a more mainstream pellet smoker. However, I’m sure it’s better on the Yoder cause that thing looks awesome
Good question. Our team has cooked on several different pellet grills over the years. We started cooking on the Yoder's in late 2010, so we've been along for the ride as Yoder developed new features, accessories, and so on. Honestly, the YS640 is in most of our backyards. We are going to be test driving another pellet grill or two this season. If we really like one of them, we will feature it on the channel. Thanks for watching!
I know this is a bit of an advertisement for the Yoders, but my Weber SmokeFire pellet grill gets to 600F+ and combined with Grill Grates it is perfect for grilled steaks.
We have put a SmokeFire through its paces, it will make 600-degrees with the GrillGrates installed. We appreciate the comment and thank you for watching!
I use all your recipes and have followed for years. Can we be friends? Lol
Good advice Tom, thanks man
Glad you enjoyed this one. Thanks for watching!
you guys should show more of the ys1500
We have more videos planned on the YS1500s throughout the year. Thanks for watching!
I smoke my steaks at 225* to around 110-115* then sear them on the Blackstone for a medium rare-medium steak. Temps depend on how you like your steak cooked. Definitely my favorite way to cook steak tho!!
We have a good number of reverse sear recipe videos on our RUclips Channel. We'll circle back one of these days and do a "How to Reverse Sear a Steak on a Pellet Grill" video. Thanks for watching!
@allthingsbbq do you remove the whole diffuser plate or just the access door?
I love to watch what you do I bought a yoda 640 because of watching your shows.
However I can not develop the level of smoke that I like for a steak or for a long cook pork or brisket which is on my grill all the time but I just can't develop that heavy heavy smoke we're about to retire our brand new one year old 640 and go for a smokebox please help.
I have a Yoder 640 and I have felt the same. Not enough smoke. To solve….. try a smoke tube. You can find them on the ATBBQ site or Amazon. It’ll cost you about $10 or so. I fill mine with the same pellets I am using to smoke with it give at least 4 hours extra smoke. I usually smoke top shelf put the tube just above the fire box (lit of course). I find it definitely will add smoke to your cook.
I was gonna suggest a smoke tube as well. They have several videos using one to bill up the smoke flavor
I agree with the other replies you’re getting that a smoke tube can help, but you can also try making sure the meat is cold right from the fridge to the smoker, and instead of starting at 225 right away set the temp as low as it’ll go for the first hour or two before bumping it up to 225 or whatever temp you smoke at. The meat can only take smoke up to a certain temperature, so if you can prolong that process you’ll get smokier results
All of the comments below are good, this video may provide some additional insight as well - ruclips.net/video/xcotI8ZkaLY/видео.html. Smoke tube placement, over time, we have found laying the tube along the backwall of the main cooking surface all the way to the left to be good for hot and cold smoking. If you have any other questions, you can reach us at info@atbbq.com. Thanks!
Best tips 🔥🔥
Thanks so much! And thanks for watching!
If you don't have a griddle, what's your thoughts on turning the grill grates upside down?
Hey Duane, that's a great question. You can definitely turn the GrillGrates upside down, be sure to give them a good cleaning, and cook on the flat side. Or you can use a cast iron pan. Thanks!
Great episode .. is that a boning knife at the beginning? You have a link for it?
Here is the link - www.atbbq.com/accessories/cutlery/knives/boning-knives/cangshan-haku-6in-boning-knife-with-sheath.html. Thanks for watching!
I usually do a reverse sear with my pit boss. I just turn it up to high then open the sear plate to expose the flame.
Reverse searing is one of our favorite methods. Thanks for the input and thanks for watching!
I have a Treager and you cannot sear a steak on it. I'm sure you can on a Yoder however.
I do put steaks on the Treager on about 225 and cook them low and slow till the temp gets up to 120 or so. Then I slap them in a cast iron skillet over an induction plate at 500 to sear them off. Good smoke flavor and evenly cooked. But I prefer to use a Weber kettle and offset them then sear.
Reverse sear is a great method! Thanks for watching!
Does it matter if fat drips into the fire pot?
Hey Chef Tom, what knives do you use?
The knife is this video is a Cangshan 6" curved boning knife - www.atbbq.com/accessories/cutlery/knives/boning-knives/cangshan-haku-6in-boning-knife-with-sheath.html. Thanks for watching!
I can cook a mean steak 🥩 on my gas grill, I’ve not worked up the courage to try one on my smoker or griddle. This has helped however! 😜
Glad this helped, and thanks for watching!
You mean if you have a Traeger . Lol. Thats the 1 thing I hate about my Traeger. Can’t sear. Some day I will own a Yoder.
Maybe so but hes using a Yoder 640 and a Yoder 480
Other than the width of the cooking surface, the 480 and 640 have the same firebox, so they cook very much the same. The heat and combustion air moves horizontally in a Yoder, rather than vertically, that allows you to expose the grates to the flame. The other difference is the larger firebox is capable of a larger fire, which produces more heat.
I can't have a hot zone over direct flame on my Traeger :(
Because Traeger is shit.
Sorry to hear that
Wrong video for a gadget guy. My take away was, man that electric spice grinder was kind of cool. lol 🍻
Hey Jake, you've gotta have one of these!
That is more of bbq 501 my weber kettle is bbq 101. That yoder is more than 5x the price of a weber.
🤡
Way more than 5x unless you are cooking on a Summit Charcoal Grill, those are pretty cool. One day we'll count the number of different grills/ovens we have cooked and released videos on. That certainly includes videos on the Weber Kettle. We'll share the number in a future video. Thanks for watching!
Lol. Back to basics is the shift back to stick burners
You will be seeing more on the offsets in our rotation this year. Tell us what you'd like to see at info@atbbq.com. Thanks for watching!
Grilling a steak on a flat iron is sacrilege!
Our suggestion ... give it a try! Thanks for watching!
On the grill for us. Not the griddle.
Understand. It is a beautiful presentation. Thanks for watching!
No “Go Chiefs”?😔
Yeah. What the heck!? I really expected a video today that mentioned “the big game to end the year” cuz they can’t use the term S**er B*wl
You know us! GO CHIEFS!
Sear seems a bit slower than I'd like...
It's a balance or sure. By cooking at a grate temp of ~ 500-degrees, we are able to keep a little more of that edge-to-edge color that we think is desirable. These grills were set at 450-degrees, set them at 600-degrees and you can achieve 750-degrees at the grate surface and more. We'll likely do a reverse sear method soon, that will start the steaks at a low temp and then finish on a screaming hot surface. Thanks for watching!
Yeah no
Alright ... tell us how you would do it?! Thanks.